Chicken Chanterelle Pasta in Cream Sauce is one of those dishes that comes together out of simple ingredients but feels incredibly comforting and elegant at the same time. The idea for this recipe came when we had four people for dinner, only two chicken breast fillets, and a basket of fresh chanterelles in the fridge. With a few pantry basics and plenty of parsley growing in the garden, I wanted to create something seasonal, satisfying, and flavorful enough to stretch into a fulfilling meal for everyone.
Chanterelle season is always a highlight of summer and early fall. Their golden color and earthy, slightly nutty flavor pair beautifully with tender chicken and cream. Combined with good-quality pasta, parmesan, and fresh herbs, the result is a pasta dish that feels rustic yet special enough for guests.
What Makes This Pasta So Special
This recipe is all about balance. Rich cream sauce meets the light freshness of parsley, while the chicken adds lean protein to make it a complete dinner. Browning the chanterelles separately helps bring out their natural flavor, and sautéing the onion and garlic builds a savory base for the sauce.
I also like to stir in chopped parsley stems at the very end of cooking for extra flavor, while the fresh leaves are added on top of each bowl for a pop of color. And if you’ve made my parsley oil before, drizzling some on top of this pasta takes the dish to another level. It adds freshness and a hint of brightness that complements the creamy sauce perfectly.
Serving Suggestions
I served this Chicken Chanterelle Pasta in Cream Sauce with a simple side salad using mixed lettuce, garden tomatoes, and cucumbers. For the dressing, I relied on my favorite combination: a drizzle of great olive oil, a sprinkle of flaky sea salt, and a splash of balsamic vinegar. The simplicity allows the flavors of the vegetables to shine, keeping the whole meal fresh and balanced.
Rustic bread is another wonderful addition. It’s perfect for soaking up the creamy sauce left on the plate. If you prefer homemade bread, you can try my No-Knead Dutch Oven Bread or, if you want something quicker, my Rustic No-Knead Bread Rolls.
If you love chanterelles, don’t miss my Chanterelle Pasta with Bacon, another quick, flavorful way to enjoy these golden mushrooms.
Ella, our black Labrador and kitchen companion, only got a tiny taste of chicken this time, the creamy chanterelle pasta was reserved for the humans!
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Chicken Chanterelle Pasta in Cream Sauce
Ingredients
- 2 chicken breasts boneless, skinless
- 0.5 l about 2 cups fresh chanterelles, cleaned, roughly chopped
- 1 medium onion finely chopped
- 1 garlic clove minced
- 1 tbsp olive oil 1 tbsp extra if needed for cooking the onions.
- 1 tbsp butter
- 2 dl ¾ cup heavy cream
- 1 small bunch fresh parsley stems and leaves separated, finely chopped
- Salt and freshly ground black pepper to taste
- 2-4 tbsp Parmesan cheese, freshly grated(plus extra for serving) plus extra for serving
- 300 g 10 oz penne pasta or tagliatelle
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil and cook penne until al dente. Reserve ½ cup of the cooking water, then drain.
Prepare the chicken:
- Slice chicken breasts into strips. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through. Transfer to a plate and set aside.
Brown the chanterelles:
- In the same pan, add the butter and the chanterelles. Cook over medium-high heat without stirring too much until the mushrooms release their liquid and become golden. Remove and set aside with the chicken.
Sauté onion and garlic:
- Then sauté the onion for 3–4 minutes until softened. Add a little extra olive oil if needed. Stir in garlic and cook for another 1 minute.
Make the sauce:
- Return the chicken and chanterelles to the pan. Pour in the cream, season with salt and pepper, and let simmer gently for 5 minutes. Add a splash of reserved pasta water if needed to loosen the sauce. Add parsley stems.
Combine with pasta:
- Add the drained pasta to the sauce, sprinkle in about 2-4 tablespoons of parmesan, and toss well to coat evenly.
Finish and serve:
- Divide the pasta into bowls, sprinkle with parmesan, and garnish with the parsley leaves. Serve warm.
Notes
- Save half of the parsley to add at the end. The stems bring flavor to the sauce, while fresh leaves brighten the finished dish.
- This pasta pairs wonderfully with a crisp green salad or rustic bread on the side.
- For variation, try using tagliatelle instead of penne, or swap parsley with basil for a different flavor profile.
- For an extra burst of flavor, drizzle some parsley oil on top before serving. It makes the dish even more vibrant and aromatic. (You can find the recipe for the parsley oil here)
